Hilary McNevin

Icebergs owner Maurice Terzini with chef Paul Wilson.
Maurice Terzini with chef Paul Wilson. Photo: Chloe Paul

Melbourne chef Paul Wilson has confirmed he will take on the role of culinary director at Sydney's Icebergs restaurant.

Wilson has been employed by Icebergs owner, Maurice Terzini, as a director and consultant at the Bondi Beach restaurant. No changes will be made to the current kitchen staff or management structure.

Under his consultation, food at Icebergs will become more “focused with a passion for seafood and regional Italy.” Wilson says he will be respectful of the culture the restaurant has already created over its 10 year history by keeping on favourite dishes. His first menu will celebrate the food of the Amalfi coast.

Wilson, an English-born chef who has called Australia home for more than a decade, announced his resignation from the Melbourne Pub Group (MPG) in mid-July. He moved to Melbourne in 1999 after a successful career in London at restaurants including Terence Conran's Quaglino's in Mayfair. He was lured to Melbourne to head up The Brasserie in the George's complex and then went on to cook at Radii in the Park Hyatt. It was at Radii that he was awarded Chef of the Year in The Age Good Food Guide awards in 2002. This was followed by a significant stint at The Botanical in South Yarra (under the ownership of Chris Lucas) and the past four years with MPG.

Wilson will not be moving to Sydney. He will commute between the two cities, stating that he has “opportunities aplenty” in Melbourne and is also considering some offers to consult in Hong Kong.

His first menu at Icebergs will be the spring menu in early September.